2 c Butternut squash 2 c Sweet potato, peeled & diced 3 md Apples, peeled & chopped 1 md Onion, chopped 2 c Water 1/2 ts Sea salt 1/2 ts Chinese 5 spice 1/4 ts Cayenne pepper Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan
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